COOK WITH ME / Cod Fish in the Style of Brás/ Bacalhau à Brás a minha moda / A taste of Portugal

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes add nutrients, while frozen fries save prep time.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Green olives are lower in calories, while omitting olives simplifies the dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Soak salted cod in water for a couple of hours, changing the water two times to remove excess salt.

Boil the cod in fresh water twice, changing the water after the first boil until cooked.

Use the lid of the pot to drain the cod and run it under cold water to cool it down.

Shred the codfish with fingers, ensuring any bones are removed while shredding.

Dice onions and mince 4 cloves of garlic, adjusting size based on preference for texture.

Peel and shred carrots (optional ingredient).

Dice half a bell pepper into small pieces (optional ingredient).

Sauté onions, garlic, bell pepper, and carrots in a pot until cooked, ensuring garlic does not burn.

Add about 1.5 tablespoons of parsley to the sautéed mixture.

Mix in the shredded codfish and sauté together.

Add white pepper to the mixture and sauté for a bit longer.

Crack 4 eggs into a bowl, scramble, and season with a little salt.

Add a splash of white wine and a bit of pum mua to the eggs for flavor.

Push the codfish mixture to the side of the pan and add the scrambled eggs to cook them separately.

Once the eggs are nearly cooked, mix them into the codfish mixture.

Add sliced black olives to the mixture (optional ingredient).

Fold in the French fries into the codfish mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens